In cooperation with the well-known cookbook author Berenice "La Bere" Granada Vargas of "KOCHEN WIE IN MEXICO" (Cooking like in Mexico), we may present this recipe of the Mexican Sopa de Flor de Calabaza.
This dish is based on vegetables, especially squash blossoms, chili peppers and chicken meat.
La Bere has cooked in various restaurants in Mexico. Today she is a sought-after cooking teacher and gives cooking classes primarily in the Munich area.
Recook this authentic Mexican specialty and if you like it, at the end of this article you will find the links to La Bere's groups and profiles where you can contact her or discover more recipes.
- 2 table spoons Butter
- 100 g Spring onions / scallions
- 1 small clove of garlic
- 4 Dried Guajillo Chiles
- 1 cut dried Guajillo chiles into small rings (for decoration)
- 2 Tomatoes
- 1,5 L Chicken broth
- 2 table spoon Oil
- 2 Sticks of fresh epazote or 2 tea spoons dried Epazote
- 1 tea spoon Salt
- 400 g Pumpkin-blossoms
- 2 Tortillas as decoration
- Oil for frying
1. Heat the butter in a medium saucepan.
2. Wash the spring onions and cut into thin rings. Peel and finely chop the garlic.
3. Wash the Guajillo-Chiles waschen and dry them.
4. Sauté scallion rings, garlic, tomatoes and guajillo chilies over medium heat until onion is soft and translucent, about 2 minutes.
5. Puree everything in a blender with 250 ml of chicken broth and set aside.
6. Then in a saucepan with 2 tablespoons of oil on low heat, drain the chili mixture through a sieve, add the remaining chicken broth and season with the epazote.
7. When the soup begins to boil, add salt and the squash blossoms. Then simmer for about 10 minutes.
8. Cut the tortillas into thin strips and in a small pan with a little oil heat the tortilla strips in portions for about 3 minutes until golden brown, turning them over at least once, including the chili rings.
9. Serve the soup in soup plates decorated with the tortilla strips.